Glenbrooke News

 This pumpkin dip  from Reader's Digest uses a bread bowl for serving.  It is easy to take to a party and you don't have to worry about bringing back the bowl!

12 ounces cream cheese, softened
3/4 cup cooked or canned pumpkin
2 tablespoons taco seasoning mix
1/8 teaspoon garlic powder
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
1 round loaf (1 pound) Italian or pumpernickel bread
Fresh vegetables, crackers or corn chips

What to Do
1. In a mixing bowl, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in, peppers and olives. Cover and refrigerate until ready to serve.

2. Just before serving, cut top off bread; scoop out bread from inside, leaving a 1/2-inch shell (save the bread from inside to make croutons or bread crumbs or save for another use). Fill shell with cream cheese mixture. Serve with vegetables, crackers or corn chips. 
Serves 24